Raspberry Swirls
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 3 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 (12) oz) jar raspberry jam seedless
- 1 cup shredded coconut sweetened
- 1/2 cup pecans finely chopped
Instructions
- Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours.
- Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours.
- Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.
Notes
Raspberry Swirls
Swirls of raspberry jam give them a yummy Yuletide twist.
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